Agriculture Reference
In-Depth Information
WHEN COMPOSTING WITH BOKASHI
, the key ingredient besides the microbes is the fermenta-
tion vessel (bokashi bucket). Since we are fermenting food scraps anaerobically, it is critic-
ally important that the vessel we use can be sealed hermetically and can maintain that seal over a
period of time. There are a variety of different containers that can be used, large and small,
homemade and commercial; all will work fine as long as they stay airtight.
Commercially available bokashi buckets are all basically the same; they just have slight design
differences to try to improve ease of use, functionality, and longevity. All have a lid that can seal
hermetically, a riser, and a screen above the bottom to allow the bokashi tea to drain through while
keeping the solid contents on top; most also have a spigot which allows the user to easily drain the
bokashi tea from the bucket. There is nothing hi-tech going on here. The buckets are designed for
ease of use and convenience, ensuring that you actually use them and end up with a good finished
product.
Here is a picture of a standard commercial bokashi bucket that is popular in the US.
